This simple sprouts recipe only take 5 minutes to make and makes a great snack or side dish to a meal.

You can also be creative and try different fruit, cheese and sprout mixtures. Suggested cheeses are goat cheese, blue cheese, marble, cheddar, Gouda, and brie. Suggested fruits are apricots, fresh strawberries, pineapple, cherries, and apples. Use mustard or clover sprouts if you want a spicier kick, wheat or spelt if you want a sweeter sprout and peanut, green pea or sunflower sprouts if you want something hardier. The possibilities are endless! Have fun.

Cut the feta in to 5 cm cubes and using the lime, grate the zest over the cubes, set aside. In a warm fry pan lightly toast the pumpkin seeds until golden. Cube the watermelon also and arrange on plate with feta cubes. Sprinkle pumpkin seeds, drizzle the pumpkin seed oil over the salad lightly and finish with the sprouts over the dish.

This easy and healthy sprout salad takes 5 minuts to make and serves 4 people. For this sprout salad you will need the following ingredients:

2 cups of mixed sprouts of your choice

1 half cucumber (peeled in to strips)

1 tin of chickpeas (drained)

1 tin of red lentils (drained and rinsed)

1/2 red onion (sliced finely)

1 cup of fresh parsley leaves

300gm packet of tempeh (cut any way you like)

1 heaped tablespoon grain mustard

1 tablespoon balsamic vinegar

2 tablespoons olive oil

In a lightly oiled fry pan sauté the tempeh until golden on edges and warmed through, set aside. Mix the vinegar oil and mustard in a glass and add to all other ingredients in a large salad bowl. Toss to combine and serve.

This sprouts recipe takes about 20 minutes to make and serves 4 people. For this sprouts recipe you will need the following ingredients:

1 cup of bean sprouts

500gm thick Asian egg noodles (boiled and strained with cold water)

800gm of mock chicken(diced)

100gm snow peas (top and tailed)

8 spears fresh baby corn or tinned (halved lengthways)

4 tablespoons soy sauce

1 onion (sliced finely)

1 clove of garlic (crushed)

1 2cm knob ginger (crushed)

1 tablespoon of vegetable or peanut oil

You will need to boil and strain your egg noodles first and put them aside. Then in a large wok heat the oil until smoking and add the garlic, onion, ginger and the mock chicken. Toss the wok often. After two minutes, add the other vegetables, noodles and then soy sauce. Continue tossing, adding warm water, to keep the mixture wet. Then serve.

The prepartion time for this sprouts recipe is 10 minutes and serves 4 people. The recipe in the image above also has anchovies as an option, but we don’t like meat so we took it out. ;) For this sprouts recipe you will need:

1 cup of Sunflower Sprouts

1 jar of roasted capsicum strips (drained)

2 punnets of cherry tomatoes or grape tomatoes

Half a crusty baguette

2 tablespoons capers

1 cup of parsley leaves

1/2 cup of basil leaves

1 cup of rocket leaves

3 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

Salt and pepper to taste

Firstly roughly chop the bread in to 3cm square pieces. Place these in a bowl and sprinkle over all the vinegar and half the olive oil. Toss the bread around and set aside. In a separate bowl combine all other ingredients and mix well. Now add the bread pieces and again mix well. Drizzle over your salad the remaining olive oil and add cracked salt and pepper to taste and serve. An incredibly flavourful sprouts recipe that you serve for lunch or have for dinner!

This is an extremely tasty and popular dish in Chinese restaurants. The above image is a sprouts recipe made with pork, but our version is parasite and vegan friendly. ;) To make The Vegan Lettuce and Vegetarian Meat Bowl with Sprouts Recipe you will need:

Heat the oil in wok, stir-fry the vegetarian meat and garlic for about 3-5 minutes and strain off the excess cooking juices. Add in snow peas, sambal, juice, capsicum, celery, red onion, sauce and vinegar, stir-fry until vegetables are just tender, in the last 30 seconds add half the packet of snow pea shoots and cook until they wilt. Divide the vegetarian meat mixture among the lettuce leaves and garnish with remaining shoots. Enjoy!

Those of you who have been on a raw food diet for a long time, know that it works, it’s not a fad and that people were designed to be on a raw food diet. Not only does a raw food diet give you an incredible abundance of energy but your body will thank you in the long run.

To those new to a raw foot diet, by raw we don’t mean raw fish, meat or milk. We’re talking about raw uncooked foods such as mangoes, watermelon, broccoli, spinach, sprouts…etcetera. There are more nutrients in non-cooked foods and your body has an easier time digesting it.

Sprouts are essential to a raw food diet as sprouts act as a concentrated source of the living enzymes and “life force” that is lost when foods are cooked or not picked fresh from your own garden. Their high enzyme content makes them much easier to digest than the seed or bean from which they came.

All nutrients necessary for life are contained in seeds—a food category that includes grain kernels, beans, legumes, and nuts. Because sprouts are so fresh, and do not sit for days or weeks in warehouses, we know that we are getting optimum nutrition.

If you’re confused on what to eat on a raw food diet, it’s easy to make food starting with sprouts. You can blend a good mix of sprouts, fruit, and nuts into a power smoothie. Or toss a quick salad with the same ingredients. We provided a raw food recipe below with spouts that you can simply make with ingredients in your kitchen. It’s nutritious, delicious and your body will thank you for it afterward.

A Raw Food Recipe – Pineapple Sprouts Explosion

1 cup of mixed sprouts (your choice)

1/4 red cabbage, sliced finely

1/4 fresh pineapple, cut into bite sized pieces

1 bunch of mint, shredded

Dash olive oil

Sea salt and cracked pepper to taste

Simply combine all the ingredients together in a large bowl. Toss and serve

Cut the cauliflower and jimaca down and put it them into the food processor separately. Don’t process them too much, especially the jimaca root, to let it have a nice crispness. It should be fluffy and light. Place the cauliflower and jicama root “rice” into a large mixing bowl and top it off with lemon juice. You can also chop off some of the lemon peel into little pieces for zest. Chop up one small red onion and the tomato and place it into the bowl. Next chop the parsley into small bits and place into the bowl. Add in the cup of sunflower sprouts. Drizzle everything with olive oil and add a dash of sea salt to taste. Finish off the recipe by adding sliced avocado and voila! You’re done.

Chop and mix everything except for the collard green leaves into a large mixing bowl. Lay out your collard green leaf and use your knife to cut off the spine. Use your hands to portion the filling as you see fit and wrap it as you would a burrito. You can cut it in half and serve it with a smoothie for breakfast, lunch or dinner. It’s that easy! Try it out today!

Kale is so good for you; it’s extremely high in chlorophyll and so fun to eat with it’s rippled edges. So what better combination is there than kale and sprouts? This sprouts recipe is a must try for those of you who love a good textured salad with a creamy dressing. You can make this sprouts recipe extremely messy, it doesn’t matter – it will still taste good!

Ingredients

Bunch of organic kale

One ripe organic avocado

A cup of sprouts of choice

One ripe juicy organic tomato

Sea salt and pepper to taste

Dash of dulse seaweed

Half a lemon and half a lime

You can also add whatever is left over in your fridge like red, yellow or orange bell peppers, shredded carrots, and sprouted nuts. Some people like to add a dash of cayenne for a little kick, I like to replace cayenne with a spicy sprout like clover, onion, garlic or radish. Try it out, you will love it!

To make this sprouts recipe. Thoroughly wash all your vegetables, especially the kale, then rip the kale into bite sized pieces and place into a giant mixing bowl. Chop your avocado in half, pop out the seed with a spoon and spoon out the meat into the mixing bowl. Chop your tomatoes into tiny salsa sized chunks and also throw into the mixing bowl. Add 2 tablespoons of dulse seaweed or more, and toss in the sprouts into the mixing bowl as well. Don’t forget to toss in the juice from the lime and the lemon now. It will prevent your avocado from going bad.

Here comes the fun part. Massage the avocado and into the kale and really get everything together. Add in sea salt and pepper to taste and let it sit in the fridge for about 30 minutes to an hour and then serve.

Tip: Make sure you cover your salad with lid when you place it in the fridge to prevent other smells from contaminating your sprouts salad!

The taste of sprouts can range from being very mild in flavour like garbanzo sprouts to spicy like brown mustard sprouts. However you want to use sprouts in recipes is up to you, but here is a simple and tasty sprouts recipe that is always fun and easy to whip up when you are craving something nutritious and delicious.

Get 3 whole wheat bagels and slice them into about ½ an inch in slice. Each bagel should yield about 3 slices. Place the whole wheat bagel slices on to an oven tray and drizzle with grape seed oil or olive oil. Bake in an oven for about 10 minutes at 200c until crispy.

While the bagel slices are toasting, wash, core and dice the 3 tomatoes. Crush a garlic clove and combine with the diced tomatoes, 2 tablespoons of olive oil, sprouts and sea salt/pepper to taste. Divide the mixture between the warm bagel slices, garnish with basil and serve immediately. You can also bake cheese with the bagel slices and add the tomatoes on top.

Whatever sprout you choose in this sprouts recipe is really up to you, if you want something crunchier try adzuki, or if you want a sweeter sprout try spelt. The possibilities are endless as to what dishes you can create in a sprout recipe!

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